Cheese product and method of preparing
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsYvon M. Ijsseldijk, Jacqueline A. Lanting-Marijs, Feico Lanting
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Abstract
Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein live yoghurt bacteria are added to the milk, such as Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume.
Claims13
Method for preparing a hard or semi-hard cheese product, comprising the following steps:
- (a) adding a starter culture and from 5% to 25% of yoghurt to milk;
- (b) curdling the mixture obtained in step (a);
- (c) after curdling, cutting the curd formed and separating off the whey to form a cheese mass;
- and
- (d) pressing the cheese mass,
- wherein the yoghurt contains live yoghurt bacteria comprising Streptococcus thermophilus and Lactobacillus bulgaricus and the weight ratio of the starter culture to yoghurt bacteria is from 0.01 to 0.04.
Dependencies are inferred from the claim text.